| |
|
|
 Gingersnap crust:
- ½ cup pecans, finely chopped
- 20 medium gingersnaps, crushed (about 1-1/2 cups crumbs)
- 1/3 cup butter, melted
No-bake pie filling:
- 1 envelope gelatin
- ¼ cup boiling water
- 2 8-oz. packages cream cheese,
at room temperature
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Dash of allspice
- ¾cup canned pumpkin
- ½ cup Vanilla Mountain High Yoghurt
- Whipped cream (optional)
|
|
|
Preheat oven to 350ºF. To make the pie crust, in a medium mixing bowl, combine pecans, gingersnap crumbs, and melted butter. Mix well with a fork. Press crumb mixture into a 9" pie pan, lining bottom and sides of pan. (For an evenly shaped crust, press a second pie pan into the crust-lined pan.) Bake at 350ºF for 10 minutes. Allow to cool completely.
To make the filling: Place gelatin in a small bowl, add the boiling water, and stir to dissolve. Set aside.
In a large mixing bowl, mix softened cream cheese with sugar, cinnamon, ginger, nutmeg, and allspice until well blended. Fold in pumpkin, then Mountain High Yoghurt. Gently stir in dissolved gelatin.
Spoon mixture into cooled pie crust and refrigerate for at least 3 hours. Serve with whipped cream, if desired.
Makes 8 to 10 servings.
Click here to view the Next Recipe!
|
|
|
|
|
|
|
|
|
| Calories - 460 |
| Total Fat - 35g |
| Cholesterol - 85mg |
| Potassium - 240mg |
| Sodium - 300mg |
| Total Carbohydrates - 33g |
| Protein - 8g |
| Fiber - 2g |
| Calcium - 10% |
|
|
|
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Health Benefits 
0 Comments